442 QUEENSLAND AGRICULTURAL JOURNAL. [1 Junz, 1898. 
so rich by a long way there as is the case here. After the barley is up, the _ 
next proceeding is 
ROLLING. 
This is considered most important, as insuring an even growth and stronger 
straw. When the barley is about 3 inches over the ground a rolling should not 
be neglected. As soon as the crop is in ear 
WEEDING 
should be done. Under the heading of weeds we may class Gane barley, wheat, 
oats, &e., as being foreign to the crop desired, and a farmer who spends a day 
going through the barley and pulling out these will not be the loser, but on the 
other hand will gain in the extra price he will receive for the clean grain. In 
due time the 
CUTTING 
‘has to be attended to. This is a most important item,and many farmers err at 
this period. Barley must be ripe, but not be over-ripe, when cut. In the first 
place if the barley is not properly ripe it will shrink, and lose greatly in value, 
as the stocks of barley (unlike whest or other such crops) do not contain the 
necessary nutritive power, after being cut, to complete the filling of the grain ; 
also if cut before the proper time it will have a green colour. On the other 
hand, if allowed to get over-ripe the farmer will lose a great part of his crop on 
the field. A good rule to followis to cut when hard and the farmer is satisfied 
it can fill no more. 
STOOKING. | 
Immediate and proper stooking is the best course, as a shower of rain, if 
at all heavy, would discolour the grain if left on the ground. In 
FIELDING 
it is easy to much improve the grain as the dews or light showers incline it to 
mellow, but in unfavourable weather care must be taken that it is not stacked 
until thoroughiy dry. If only slightly discoloured it will not greatly affect its 
quality or price. When 
STACKING 
the farmer cannot use too much care. Many remarks have been made by 
visitors on the careless stacking of all kinds by many of the farmers on the 
Downs, and much surprise has been evinced thereat, as it is to the farmer’s 
advantage after the labour of successfully growing a crop to see that it is 
properly protected against the elements. ‘The barley should not be carted 
until thoroughly dry and the dew off the sheaves, otherwise it is almost certain 
to heat in the stack and become mowburnt, which renders it unfit for use by 
the maltster, as this heating kills the germinating power of grain, and renders 
it fit only for pig food. About two months in the stacks improves the barley 
greatly, as acertain amount of sweating is all the time going on, and this 
sweetens the grain. No attempt at threshing should be made until the grain 
has been in stack at least six weeks. In building a stack, begin at the middle 
of the centre or square, and build in the form of a stook; layer the sheaves 
round until you have lett 2 feet or 3 feet on the sides to start your outside ring, 
and so on, always being careful to keep the middle of the stack well filled. 
in this way the rain is not well able to penetrate. As soon as this is finished 
the 
THATCHING 
must be attended to. Many farmers neglect this precaution, which is often. 
an expensive mistake to them, as it costs but little and may often mean the 
saving -of the whole stack. Wheat straw or reeds are useful for this purpose, 
and are easily procurable. The 
THRESHING 
is an item in which there is a deal of room for improvement, and the farmers 
should insist upon it being properly done. In the first place after threshing 
wheat or other grain the machine should be cleaned before operating on the 
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